Kingdom Farts – Thai Chili Hot Sauce Recipe
Cook Time: 10 minutes
Spiciness Level: 5/7
Starting a new journey may not be so hard, or maybe it has already begun…
- 1 pound Thai Chili peppers
- 2 cup Rice Wine Vinegar
- 4 Tbsp Fresh Ginger
- 2 Tbsp Lemon Juice
- 6 cloves Garlic
- 1/2 cup Onion
- Prepare your Thai Chilis by removing the stem. Depending on the quality, you may be able to get away with simply pulling the stem off, but in our case, there were a few gross ones, so we hand-chopped the tops off of each. This is the most time consuming part.
- Peel the outsides off the ginger root and roughly chop it up (remember it's going to be blended).
- Chop your onion. Try not to cry. Suck that tear back into your face.
- Slap the Thai Chili, garlic, onion, ginger and a wee bit of water into a pan to cook the peppers briefly and let all the flavors mix together.
- Drain the water and throw into a blender or container for your immersion blender.
- Make like a chameleon and blend, adding the vinegar and lemon juice as you go to ensure the consistency is to your liking.
- Throw it back in the pot and cook for another 10 minutes.
- Bottle and enjoy!
While we were wandering around our local Asian grocery store and saw a sale for the green Thai Chilis. We prefer when they are red (better flavor) but we were feeling squirrely and decided to give it a go.
One thing we forgot before getting into the Thai Chili was that they are a pain to de-stem. Yes, you can pull them off, but we generally take a sample of them and chop the tops to make sure the peppers are high quality. In this case there were a few duds, so we ended up chopping the tops of them off to ensure no grossness got in. Below is a picture of roughly 200 Thai Chili peppers with their tops removed and the gross ones culled from the herd.
After all the manual labor was done, we slapped the rest of the ingredients together and were done in no time flat.
We love the tang of the lemon and the zip that the ginger brings in Kingdom Farts. There is quite a bit of heat as each individual Thai Chili packs about 50,000 to 100,000 Scoville Heat Units per pepper. Once you get a full pound in there, well, math. This actually works pretty well as a marinade for steak and was also tasty with chunks of chicken. We didn’t end up trying it this way but, we imagine a stir-fried rice would also work nicely.
Here’s another look at the other ingredients included in this sauce. So much ginger!